RECIPES

Ingredient

For tortilla chips:

• 1/2 corn tortilla
• 1 tsp. olive oil  

For soup:

• 1 Tbsp. vegetable oil
• 1/4 small onion, diced
• 2 strips chicken tender, cut into bite-size pieces
• 1/2 cup canned roasted diced tomatoes with green chiles
• 1/2 cup chicken broth 
• 1/2 tsp. pasilla chili powder
• 1/2 tsp. cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. sugar
• 1/4 tsp. salt
• 1 corn tortilla, cut into bite-size pieces
• 1 Tbsp. fresh cilantro, chopped

Garnish:

• Dried cilantro

Direction

1. Arrange tortilla strips in a single layer on a lined cookie sheet, bake for 5 minutes, then give them a quick stir with tongs. Bake for 5 minutes more, or until they are crispy and golden.
2. Preheat the Zojirushi food jar by pouring boiled water (not included in the ingredients list). Close the lid and allow to preheat.
3. In a saucepan heat vegetable oil over medium heat and sauté onions until translucent, about 3 minutes.
4. Add chicken, tomatoes with green chiles, chicken broth, pasilla chili powder, cumin, oregano, garlic powder, sugar and salt in the saucepan.
   Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
5. Add tortilla and fresh cilantro to the saucepan. Bring to a simmer then turn off the heat.
6. Discard hot water from the food jar. Fill with prepared soup from step 5 up until 1 cm below the ridge and close lid.
7. Allow soup to set for a minimum of 15 minutes and up to 6 hours. Garnish with tortilla chips and dried cilantro before you eat.
8. Enjoy!